Palmito Recipe

Drain and slice hearts of palm

Open the cans/jars of hearts of palm, pour into a fine-mesh sieve, and drain well. Pat dry with paper towels. Trim any fibrous ends if present. Slice each heart of palm into 1/4-inch rounds (or lengthwise into quarters for a more rustic look) so you have about 2 cups of sliced hearts of palm.

Prep vegetables

Seed and dice the tomato into roughly 1/2-inch pieces. Peel (optional) and dice the cucumber similarly. Thinly slice the red onion into half-moons and soak in cold water for 5 minutes if you want a milder onion flavor; drain well. Chop the cilantro and, if using, dice the avocado and keep it aside to add at the end to avoid browning.

In a small bowl or jar, combine the extra-virgin olive oil, fresh lime juice, white wine vinegar, honey (or agave), Dijon mustard, minced garlic, sea salt, and freshly ground black pepper. Whisk vigorously until the dressing emulsifies (or shake in a lidded jar). Taste and adjust seasoning: add a little more salt or lime if needed.

In a large bowl, combine the sliced hearts of palm, diced tomato, diced cucumber, and drained red onion. Pour about two-thirds of the dressing over the salad and toss gently to coat all components. Add the chopped cilantro and toss once more. If using avocado, gently fold it in now so it doesn’t turn mushy.

Taste and adjust: if the salad seems flat, add the remaining dressing or a squeeze of extra lime. Add more salt or pepper to preference.

Transfer the palmito salad to a serving bowl or platter. Sprinkle toasted pumpkin seeds or toasted walnuts over the top for crunch. Serve with lime wedges on the side. This salad can be served immediately or chilled for 20–30 minutes to let flavors meld. Store leftovers in an airtight container in the refrigerator for up to 2 days; add avocado just before serving if kept longer.